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Chef artist André Chiang has written his first restaurant cookbook letting fans into his creative mastermind and unique cooking philosophy. Regarded as one of the top chefs in the world, this is being billed as a first in capturing the "emerging gastronomic scene in Asia" along with an up close and personal account inside the working kitchen of one of it's leading protaganists.
Chiang's acclaimed restaurant Restaurant André is listed in the top five of the 50 world's best restaurants list where his unique menu centres around his 'Octaphilosophy,' which takes into account Chiang's eight elements of gastronomy: salt, texture, memory, pure, terroir, souty, artisan and unique.
Octaphilosophy, the book, is a chance for Chiang to allow fans to explore his restaurant in 365 days where he offers up unique insights into his approach to food "combining the technical precision of Asian gastronomy with the French culinary preference for produce, producers and seasonality."
The volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. From "dramatic snacks, precisely crafted dishes and meticulous sweets" over each season are all covered along with the documented the stories and processes behind each dish making them an invaluable learning to budding chefs.
Octaphilosophy: The Eight Elements of Restaurant André by André Chiang (Phaidon) £39.95, available from Phaidon
